I think I’m building a slight obsession with chili. I love it. I want it all the time. And I know I posted a chili recipe the other week (Turkey Chili with Vegetables) and I have one other chili recipe on here that is BOMB (Quinoa & Black Bean Chili) but this is slow cooker chili and it has completely different ingredients. So, it’s okay.
Have you ever used smoke paprika? It’s fast becoming one of my favorite spices to use, even though you need to handle it with care. It doesn’t work with everything, but when you do use it right, it’s flavor heaven. I used it just last week in my Healthy Chicken Tortilla Soup, and with the flavor memory still on my tongue, I knew what I needed to make next.
This slow cooker chili is not for people who don’t like flavor. It has quite a bit of chili powder and smoked paprika in it, but they just work so wonderfully well with the caramel notes of the sweet potatoes and the boldness of the ground beef that I call it chili heaven. I ate the leftovers cold with tortilla chips like a dip (as I do) and it was just as delicious that way.
Do you know what one of the best parts of a slow cooker chili is? Chili, specifically, gets better the longer it cooks. Seriously. You can leave this baby on low for 12 hours and it will just develop more flavor and get more delicious the longer you let it go.
So, throw this together before you head off for work, turn it on and forget about it until you get home to a healthy, flavorful dinner that is all ready to go. Even better, prep everything the night before in the slow cooker pot, put it in the fridge over night, then just pop it into your slow cooker in the morning so you don’t even need to do any cooking first thing after you wake up. Ta da! Best recipe ever!
I already want to eat this again. I’m going to have to make this once a week until I get obsessed with a different chili recipe. Help me out and post your favorites in the comments! I will try them all.